Ayam Panggang Honey Roasted Malay Style Chicken Recipes

AYAM PANGGANG

Steps:

• Marinate the chicken in the sugar and lime juice for at least 2 hours.
• In a food processor or blender mix the Chilies, garlic, onion, lemon grass, galangal, and paprika until they form a smooth paste.
• In a large saucepan fry the chicken in a tablespoon of oil slowly on a medium heat and pour in the sugar and lime marinade, the sugar will cause the chicken to brown quickly so be careful not to let it burn, cook the chicken on all sides to seal it. When the chicken is done put it in a large casserole dish and using the same frying pan fry the spice mix for 3 or 4 minutes with a teaspoon of oil.
• Mix the desiccated coconut into 2 cups of boiling water and stir it until the water turns cloudy, add this and the coconut milk to the spices and bay leaves then bring to the boil.
• Pour the liquid over the chicken and cover then bake for 1 hour. When its done remove the chicken and pour the sauce into a frying pan and boil for 5-10 minutes until it has reduced and become very thick, If its to spicy add a little milk and then pour over the chicken, Serve with rice or boiled potatoes.

AYAM PANGGANG (HONEY ROASTED MALAY STYLE CHICKEN)

Steps:

• Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking.
• Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour.
• Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.

INDONESIAN SLOW-COOKED CHICKEN (AYAM MANADO)

Steps:

• Puree onions until they have the consistency of a thick paste. A blender gives the best results.
• Put oil in a deep pot. Add the onions and saute for about 1 minute.
• Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
• When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
• Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
• Stir through the basil leaves.
• Top with fried shallots. Serve with steamed rice.

CHICKEN MALAY PENANG (GULAI AYAM)

Steps:

• Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
• Add coriander, cummin, fennel and turmeric together in a small bowl and set aside.
• Heat oil in wok and gently fry shallots and chilli paste for 2- 3 minutes until fragrant.
• Add dry spices and fry, stirring occasionally for another 2 minutes.
• Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
• Add thin coconut milk and salt.
• Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened.
• (Approximately 20 minutes) Add thick coconut milk and cook for 2- 3 minutes.
• Serve with rice.

AYAM BALI (BALINESE CHICKEN)

Steps:

• Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste.
• Heat the oil in a large skillet over high heat and saute the chicken until golden brown, 2 to 3 minutes.
• Add the blended mixture and cook uncovered for 2 to 3 minutes, stirring constantly.
• Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes.
• Garnish with toasted cashews.

AYAM PANGGANG (BARBECUED SPICY CHICKEN)

Steps:

• Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
• -Set aside.
• To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
• Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
• Put steamed items in a blender and process coarsely.
• Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
• Add lime juice, sugar, salt and pepper to taste.
• Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
• Return chicken to the barbecue and cook until tender and golden brown on both sides.
• Hint: The spice paste can be prepared several hours in advance.